Mint is known to take over a garden, its roots burrowing underground and suddenly appearing just where you don’t want it. This is the answer, a home-made mint jelly to accompany your Sunday roast lamb! A very easy recipe with no straining through muslin required!
From my mother's recipe book -
1kg of apples, washed, cored and sliced (no need to peel)
450g (or more) of granulated sugar
600ml cider vinegar
(I did as my mother suggested and used 300ml water and 300ml vinegar)
1-2 tablespoons of finely chopped mint
Put your prepared apples into a saucepan with the liquid and cook slowly until tender. While this is happening, chop the mint.
When the apples are cooked, pour them into a fine sieve over a large bowl. Let this sit for up to an hour until all the juice is through.
Don’t be tempted to push it through the sieve or your jelly will be cloudy
Measure the liquid into a saucepan and add 450g sugar for each 600ml of juice. Boil for 8-10 minutes and test for set.
See my post on 'All you need to know about making jam' for instructions on how to do this.
If it’s ready, add the finely chopped mint – 1 tablespoon per 600ml of jelly.
Spoon the jelly into jars (you will get about 4 small jars from 1kg of apples) and store. As the recipe says, it will keep indefinitely given a chance!
While mint jelly is perfect for your Sunday roast, I've also added it to my pea and mint soup for that extra hint of mint.
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